Banana

Bananas are a staple starch for many
tropical populations. Depending upon cultivar and
ripeness, the flesh can vary in taste from starchy
to sweet, and texture from firm to mushy. Both skin
and inner part can be eaten raw or cooked. Bananas'
flavor is due, amongst other chemicals, to isoamyl
acetate which is one of the main constituents of
banana oil.

During the ripening process, bananas produce a plant
hormone called ethylene, which indirectly affects
the flavor. Among other things, ethylene stimulates
the formation of amylase, an enzyme that breaks
down starch into sugar, influencing the taste of
bananas. The greener, less ripe bananas contain
higher levels of starch and, consequently, have
a "starchier" taste. On the other hand,
yellow bananas taste sweeter due to higher sugar
concentrations. Furthermore, ethylene signals the
production of pectinase, an enzyme which breaks
down the pectin between the cells of the banana,
causing the banana to soften as it ripens.

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